Lesson 6 Poisoned Picnic (1 hour 45 minutes 2 hours 15 minutes)

Section
Diseases
Investigative Question
What is the cause of the mysterious disease in the scenario presented and how
can future outbreaks be prevented?
Description of Content
This is one of two possible culminating activities for the infectious disease
th

th

epidemiology module. It will work best with older (7 or 8 grade) or advanced

students. In this lesson, students will bring together everything they have learned.
In order to teach this lesson, you do not have to have taught all the other lessons,
but your students should, at a minimum, have worked through Lesson 1.
The goal of this lesson is to engage students in the analysis of information, allowing
them to arrive at conclusions and develop action plans based on that analysis.
During the activity, students will apply their newly acquired knowledge of
epidemiology to identify the agent responsible for an outbreak of a mysterious
illness. Students must then present a proposal identifying the cause of the disease
and measures to prevent future outbreaks.

Relevant Standards
This activity fulfills science and health education standards.
Objectives
Students will:
Identify the disease agent responsible for a simulated outbreak of a
mysterious disease

Outline a strategy to prevent future outbreaks of the disease

Materials
For Students
Poisoned Picnic Information Sheet
KWL Chart
Poisoned Picnic Information Cards
Grand City Faculty Picnic Menu
Faculty Information Cards
Pathology Report
Poisoned Picnic Data Table
Bacteria Wanted Posters

For Teacher
Completed Poisoned Picnic Data Table
Poisoned Picnic Explanation
Poisoned Picnic Faculty Conversion Sheets
Note to the Teacher
All of the resources for this activity are based in a fictitious setting. It may become
more interesting for the students if you adapt this activity to your own school
community. To do this, simply fill in the Poisoned Picnic Faculty Conversion Table
using names from individuals on your staff in place of those provided. Then go into
the other faculty conversion sheets and replace all of the numbers with the names
of your faculty members they correspond to. Be sure to proofread all of the
information and make the changes on all of the components. This includes the
name of the town and school.
You might even hand faculty members their own cards, asking them to hand them
out if students request them. This simulates a one-on-one interview. If the individual
had been ill, you may also give them a badge with a red cross on it to indicate this.

Safety
Normal classroom safety guidelines should be observed.
Procedure
Engagement (10-15 minutes)
1. Introduce the activity by reading the following statement:
The faculty and staff of Grand City Middle School decided to hold one of
their faculty meetings at Grand City Park one evening after school. The plan
was to have a cookout and then proceed with the meeting after everyone
had time to eat and relax. Many faculty and staff members brought family
members to the picnic. Everything seemed to progress as planned, that is
until later that evening. Thats when people began to get sick. Many of the
faculty came down with a mysterious illness.
Grand City officials were alarmed at the sicknesses and deaths, which seem
to be associated with the event. They have promised a full investigation.
Park managers said that most of the symptomssuch as dehydration,
stomach cramps, nausea, and vomitingseem to indicate some type of food
poisoning; however, at this point they cannot be certain.

You are now part of a team of epidemiologists that have been called in to
get to the bottom of this mystery. You will need to identify the cause of the
disease and prevent any further outbreaks. Time is of the essence. The first
thing you will want to do is meet with your team members and outline the
information you have been given and then decide what additional
information you need. Grand City authorities have promised complete
cooperation in this matter. Good luck!
2. Ask students how they would proceed. Lead the class in a discussion and
record any suggestions on the board. Students should decide that they
need a lot of additional information.
Exploration 1 (15-20 minutes)
1. Divide the class into groups of 3 or 4. Provide each group of students with a
copy of the Poisoned Picnic Information Sheet and a KWL Chart. Students
should read through the information carefully with their group. Each group
should record on their chart what they Know and what they Want to know as
they read through the information. The L (for what they have Learned) will be
completed later.
2. As students complete their charts, circulate throughout the room and
distribute the Poisoned Picnic Information Cards 1 and 2 at appropriate
times. Students may then be able to fill in some portions of the L column
based on this information, if they have a question that corresponds to the
information on the cards.
Explanation 1 (5-10 minutes)
1. After students have had a chance to read through the information and
complete their KWL chart, call the class back together and lead them in a
discussion of what they have found so far. Ask students what information is
in their W column. Students should have generated a lot of questions at this
point.
2. At this time it may be necessary to explain the information on cards 1 and 2.
The main concept that should be brought out is that the plant effluent data
showed that there was no contamination in the water coming out of the plant
or the water around the park.
3. Card 1 gives the impression that the hamburgers were mostly well done.
Some students may point out that this tends to reduce the probability of
contamination from the hamburger; however, this should probably not be
ruled out at this time.
4. This would also be an appropriate time to distribute a copy of the Grand City
Faculty Picnic Menu to each group. This may be an appropriate time to
end the days discussion, depending on the class length. Assign

students the task of analyzing the information they have collected.

The next exploration phase may be used to begin the next days instruction.
Exploration 2 (5-10 minutes)
1. Many students should be asking who was sick and what everyone had
eaten. After students have had time to share some of their questions,
distribute a set of Faculty Information Cards to each group. Offer no
suggestions at this time as to how they should be analyzed. You should also
provide students with the Pathology Report for the deceased.
2. After analyzing the information from the faculty information cards, students
should logically decide that the disease is probably some form of food
poisoning. However, the information will probably seem a little overwhelming
to them.
Explanation 2 (10-15 minutes)
1. Call the class back together and ask students what they have found.
Students should be able to pick out certain main points, but there will
probably be some confusion on the part of the students as to how to
efficiently analyze the information. At this point, you may wish to distribute a
copy of the Poisoned Picnic Data Table provided or have students develop a
table of their own, in order to efficiently record the information. (A completed
data table can be found at the end of this activity.) The table should allow
students to see which teachers became ill, died, or were not affected. You
may wish to have students highlight teachers names based on their
condition.
2. After students have had the opportunity to record the information, ask
students what can cause food poisoning. Responses should include
bacterial contamination. After this response, tell students that there are
indeed many types of bacteria that can cause food poisoning. Provide each
group with a set of Bacteria Wanted Posters.
Elaboration (15-20 minutes)
1. As students analyze the posters, ask students to describe the organisms
represented. Point out the shape and gram stain classification on the
posters. These indicate ways bacteria are classified.
2. Allow students time to investigate some of the Internet sources listed on the
posters. Some of the information may prove useful in their investigation.

Evaluation (45 minutes)

1. Students are to identify the organism responsible for the illnesses, the
contaminated food item, and outline a strategy to prevent future occurrences
of this and other food borne illnesses. See the Poisoned Picnic Explanation
for a full summary. You may choose to have students prepare a paper
outlining the events that took place at the picnic and lead to the spread of the
disease. The main points to be presented would include the improper
preparation of the green bean casserole and the use of a single serving
spoon. These points are addressed through the analysis questions included
below. This component may be assigned as homework.
2. In order to meet the last requirement of a strategy to prevent this from
happening again, students could design an educational brochure on proper
food handling techniques or prepare a skit to be performed for the class that
would represent a public television or radio announcement.

1.
2.
3.
4.

Analysis Questions
What organism caused the disease represented in this activity?
What food item was contaminated?
Briefly outline the events of the picnic that lead to the spread of this illness.
What types of bacteria were suspects in this activity?

Performance Descriptors
Rating
Poisoned Picnic
4
Student correctly identified the agent which caused the disease (toxin
from Clostridium botulinum) and that the contaminated source (the food
item and the contaminated serving spoon). Student presented a clear
and accurate strategy for avoiding future outbreaks of this type through
proper food handling techniques and hygiene.
3
Students correctly identified either the agent or the food source but not
both. They presented a clear and accurate strategy for avoiding future
outbreaks of this type through proper food handling techniques and
hygiene.
2
Students did not correctly identify the agent responsible for the disease,
but their strategy for avoiding future outbreaks of this kind was accurate
and applicable for reducing the chance of a food borne illness.
1
Students did not correctly identify the agent responsible for the disease
and the students strategy of prevention was not clear or appropriate for
this situation.

Web Resources

TM

CDC BAM! Body and Mind :

BAM! Body and Mind is brought to you by the Centers for Disease Control
and Prevention (CDC), an agency of the U.S. Department of Health and

Human Services (DHHS). BAM! was created to answer kids' questions on

health issues and recommend ways to make their bodies and minds
healthier, stronger, and safer. BAM! also serves as an aid to teachers,
providing them with interactive activities to support their health and science
curriculums that are educational and fun.
Centers for Disease Control and Prevention (CDC): www.cdc.gov
The CDC Web site provides a comprehensive overview of the latest
research on infectious diseases. From research studies on infectious
diseases to information for travelers, this site provides a wealth of
information. Some is written for medical professionals, but much of the
information is written for health care consumers.

Web Resources on Clostridium botulinum and botulism

CDC: www.cdc.gov
Botulism: http://emergency.cdc.gov/agent/botulism/
This Web site features the CDC fact sheet on botulism and
Clostridium botulinum.
U.S. Food and Drug Administration,
Center for Food Safety and Applied Nutrition: http://www.fda.gov/
Clostridium botulinum:
http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/Bacte
riologicalAnalyticalManualBAM/ucm070879.htm?utm_campaign=Go
ogle2&utm_source=fdaSearch&utm_medium=website&utm_term=Cl
ostridium botulinum:&utm_content=1
This more technical Web site includes information about Clostridium
botulinum taken from the Food and Drug Administrations Bad Bug Book.
University of Nebraska Lincoln,
Institute of Agriculture and Natural Resources:
http://ianrhome.unl.edu/
Clostridium botulinum:
http://foodsafety.unl.edu/pathogens/botulinum.html
A brief fact sheet on botulism and Clostridium botulinum.
Todars Online Textbook of Bacteriology: http://www.textbookofbacteriology.net/
The Pathogenic Clostridia: http://textbookofbacteriology.net/clostridia.html
A college-level textbook description of the genus Clostridium,
including Clostridium botulinum and botulism. Includes photos.

Relevant Standards
National Science Education Standards
Content Standard C, Grades 5-8: Life Science
Disease is a breakdown in structures or functions of an organism. Some diseases
are the result of intrinsic failures of the system. Others are the result of damage by
infection by other organisms.
Content Standard F, Grades 9-12: Science in Personal and Social Perspectives
The severity of disease symptoms is dependent on many factors such as human
resistance and the virulence of the disease-producing organism. Many diseases
can be prevented, controlled or cured. Some diseases such as cancer, result from
specific body dysfunctions and cannot be transmitted.
National Health Education Standards
Standard 1 Students will comprehend concepts related to health promotion and
disease prevention.

Explain the relationship between positive health behaviors and the

prevention of injury, illness, disease and premature death.

Analyze how environment and personal health are interrelated.

Describe how lifestyle, pathogens, family history and other risk factors are
related to the cause or prevention of disease and other health problems.

Standard 3
Students will demonstrate the ability to practice health-enhancing behaviors and
reduce health risks.

Demonstrate strategies to improve or maintain personal and family health.

KWL Chart
Use this table to record information and questions on the Poisoned Picnic
K
What do you know?

W
What do you want to
know?

L
What have you learned?

Poisoned Picnic Information Sheet

The picnic started at 6:00 p.m. Tuesday evening at Grand City Park. The park is
located by the Grand River and contains several gazebos and picnic areas. The
administration and faculty of Grand City Middle School organized the picnic as a
relaxing event before their faculty meeting to be held after dinner. Many faculty and
staff brought members of their family.
Mrs. Smith and Ms. Johnston arrived at 5:30 to set up. Mr. Albert was next to arrive
to set up the grill. He brought his grill from home and had to take a few minutes to
clean it off because it had not been used since last summer. Mr. Drake arrived next
from the supermarket where he had picked up the hamburgers. After the charcoal
was lit and aluminum foil was placed over the grills, Mr. Albert began to cook.
At 5:55, Mrs. Smith realized there was only one serving spoon. She left to get some
more, returning about 30 minutes later. The other teachers waited for a while, but
finally decided to start eating about 6:20.
When all of the food arrived there was a full menu that included baked beans,
chicken, ham, green bean casserole, tuna casserole, cherry pie, pudding, potato
salad, macaroni salad, corn, and hamburgers. Drinks included soda, water,
coffee, and tea.
Mr. Drake was first through the line. He tried:
green bean casserole
ham
a hamburger
Ms. Cummings was next. She ate:
potato salad
ham
a hamburger
The third person through the line was Mr. Carlson. He ate:
green bean casserole
potato salad
a hamburger
Mrs. Albert was next in line. She sampled:
potato salad
a hamburger
cherry pie
Mrs. Smith arrived at this time with more serving spoons. Mrs. Bell came at the
same time. She was a little late because she had to be sure that her chicken was
done.

Mrs. Wolfe went through the line next. She ate:

green bean casserole
chicken
a hamburger
pudding
Next was Mr. Lewis, who ate:
baked beans
green bean casserole
macaroni salad
corn
The line became a little unorganized at this point and it is not clear who went
through next. Mrs. Smith and Ms. Johnston were two of the last people through
since they helped to serve.
Mrs. Smith ate:

green bean casserole

potato salad

a hamburger

pudding
Others in attendance included Mr. Harvey, Ms. Jackson, Mr. Dooley, Mrs. Jones,
and Mrs. Darwin. A lot of the guests said they could not remember exactly what
they ate, but Mr. Harvey, Mr. Dooley, Mrs. Jones, and Mrs. Bell all had hamburgers,
baked beans, and macaroni salad.
Ms. Jackson and Mrs. Darwin had ham, baked beans, corn, and some pudding for
desert.
Mrs. Cain, Mrs. Williams, Dr. Oakton, Mrs. Corning, and Mrs. Reid have not yet
been interviewed. Some other staff members arrived just in time for the faculty
presentations, which started at 7:45. These included Mrs. Robinson, Mrs. Brown,
and Mrs. Wright.
Some of the faculty and staff walked around while they ate but most sat in one of
the gazebos. The presentations were held in the main gazebo, which was a relief
for some of the faculty because it seemed to be one of the few places free of duck
droppings.
Even during the meeting, some of the kids chased ducks with their water guns.
These kids never seemed to run out of water because the guns held almost a
gallon each, but even if they did run out, they quickly refilled them from the river.
Just about everyone at the picnic except for those that came for the meeting only
were soaked. Since it was a hot day, the only time anyone seemed to mind the
soaking was when one of the kids missed their intended target and almost put out
the grill. After this incident, which happened about 6:10, the kids stayed away from

the main gazebo, where the food was located, and turned their attention to the
ducks and teachers walking around.
Grand City officials were alarmed by the sicknesses and deaths that seem to be
associated with the event. They have promised a full investigation. Even the
waste-water treatment plant just a few hundred yards up river will have to submit a
report on their procedures for water treatment. This is the first time anything like this
has happened at the park and officials want to be sure that it does not happen
again.
Park managers said that most of the symptoms such as dehydration, stomach
cramps, nausea, and vomiting seem to indicate some type of food poisoning
however at this point they cannot be certain.
You are now part of a team of epidemiologists that has been called in to get to the
bottom of this mystery. You will need to identify the cause of the disease and
prevent any further outbreaks. Time is of the essence. The first thing you will want
to do is meet with your team members and outline the information you have been
given and then decide what additional information you need. Grand City authorities
have promised complete cooperation in this matter. Good luck!

Baked beans: Simply purchased two large cans of baked beans and
heated on stove top to boiling.
Pudding: Mixed four packets of chocolate pudding with four cups of milk.
Heated and then refrigerated.
Chicken: Baked chicken legs for 1 hour.
Ham: Baked ham for 2 hours 30 minutes until thermometer read 150
degrees for 20 minutes.
Green Bean Casserole: Cracker crust covered with two cans of cream of
mushroom soup and two jars of green beans. Topped with 2 cans of small
onions. Baked for 20 to 25 minutes to warm.
Potato salad: One jar of salad dressing, assorted diced vegetables, 2
tablespoons sugar, 1/2 cup mustard, 6 cups diced and cooked potatoes.
Macaroni salad: One box elbow macaroni, 3 T mustard, one jar salad
dressing, various diced vegetables.
Tuna casserole: Cracker crust, 3 cans tuna, one can cream of mushroom
soup, one can cream of chicken soup. Mixed and topped with parmesan
cheese topping.
Hamburgers: Purchased at the supermarket just before the picnic
(receipt showed time was 12:25).
Corn: 2 large cans of corn heated to simmering.
Cherry pie: Mountain top cherry pie, baked 40 minutes, pre-made.

Poisoned Picnic Faculty Information Cards

Mrs. Cain
Brought plates and cups to the picnic. Had
chicken, potato salad, pudding, green bean
casserole. Became sick Tuesday evening.
Symptoms included nausea, vomiting, and

dizziness.

Mrs. Williams
Recovering. Became ill Tuesday night
and was rushed to the hospital by her
husband. Her son enjoyed his water
gun, dowsing teachers with river water.
She loved the burgers made by Mr.
Albert. She also tried some green bean
casserole, chicken, and pudding. Her
son did not become ill.
Dr. Oakton
Recovering. Had a great time except for
when she stepped in duck droppings, which
seemed to be everywhere. She didnt even
mind being soaked. She tried a little bit of

everything to eat.

Mrs. Corning
Arrived late, just in time to grab a burger
and some green bean casserole. Most of
the utensils and food were already put
away. She became ill Wednesday morning
and had to leave work around 8:30. She
suffered from nausea, dizziness, and was
so disoriented that she could not drive
home.
Ms. Johnston
Helped to set up for the picnic. She had a
hamburger, baked beans, pudding, and
corn. She and several other teachers spent
their time sitting in one of the gazebos
talking and watching the children dash
about after the ducks. Ms. Johnston is
lactose intolerant. She became ill just a
couple of hours after the picnic suffering
from severe stomach pains. She went to
bed and recovered over night.

Mr. Lewis
Organized a game of volleyball set up by
the gazebo. The players were a favorite
target for the water guns!!! The only foul
was when Mrs. Cain stepped on a duck
going after the ball. Mr. Lewis became ill
Tuesday evening. He was treated and
released from the hospital Wednesday
morning.
Mrs. Reid
Sampled a little bit of everything. She
became ill Tuesday night and finally went to
the hospital Wednesday morning. She
complained of stomach cramps and nausea.
Doctors quickly began an IV to help
replenish lost fluids. She briefly went into a

coma then slowly recovered.

Mr. Albert
Mr. Albert took control of the grill. Mr. Drake
soon showed up with the hamburger meat
and started making the burgers. Mr. Albert
had some potato salad, green bean
casserole, a hamburger, and pudding for
desert. Mr. Albert became ill, suffering from
numbness, disorientation, nausea, and
vomiting. He was treated and released after
several days in the hospital.
Mrs. Smith
She arrived early with her son and helped to
set up for the picnic. After many of the staff
arrived, she realized that there was only one
serving spoon so she went home to get
some more. She returned about 30 minutes
later with spoons, (after several faculty had
gone through the line) to find her son
chasing ducks with the water guns. Both
Mrs. Smith and her son became ill.
Mrs. Albert
Complained of stomach cramps early
Tuesday night. Her condition continued to
worsen until she finally had to be taken to
the hospital. She was given massive doses
of antibiotics. Her condition became worse
as her symptoms began to include vomiting
and disorientation. She soon found that she
could not remember much about the picnic.
After some time her condition improved.

Poisoned Picnic Information Card 1

We have since learned that luckily there was only one burger on the grill when it
was soaked. Mr. Albert decided to throw it away because he had to lift up the grill
and add more charcoal. Many times he would walk away from the grill to talk to
someone and return to some very well done burgers. No one seemed to mind,
that's the way they wanted them.
Poisoned Picnic Information Card 2
We have also learned that the wastewater treatment plant performed several tests
on the water coming from their plant. The effluent (water being pumped out) was
virtually void of any bacteria. The plant was doing a good job. They also did tests
on the water around the park and found no notable bacterial contamination.

Pathology Report
Victim: Mrs. Wolfe
Admitted to hospital suffering from abdominal pain and vomiting. Began diagnostic
tests but patient's condition deteriorated. Death due to respiratory and heart failure.
Time of death: 3:30 a.m., 9/21/05.
Victim: Mr. Carlson
Paramedic response to home. Pronounced dead on arrival. Attempts to revive
failed. Time of death: 11:30 p.m. 9/20/05
Victim: Mr. Drake
Admitted to hospital suffering from abdominal pain, headache, and paralysis of
extremities. Lapsed into shock. Pulmonary failure followed. Time of death: 2:30
a.m. 9/21/05.
Victim: Ms. Cummings
Admitted to hospital suffering paralysis. Unable to communicate to hospital staff.
Died of heart and respiratory failure. Time of death: 1:20 a.m., 9/21/05.

Bacteria Wanted Posters

Poisoned Picnic Explanation

The culprit in this epidemic is actually a contaminated food item, the Green Bean
Casserole. The contaminant is Clostridium botulinum. The toxin produced by this
organism is one of the most toxic substances known. It is, however, easily
destroyed by heating. In order for students to identify the correct food item and
identify the correct toxin, they must piece together clues from a variety of sources.
The opening information states that there was only one serving spoon when the
teachers began going through the line. Also, the first person through the line had
green bean casserole. That person was one of the four fatalities. The next person
through the line was also a fatality. This person did not eat green bean casserole.
But the toxin was on the serving spoon after being used for the casserole and then
for the potato salad. The second person through the line got it from the spoon! After
this, the other serving spoons arrived and the cross contamination soon ended.
Students should realize that everyone that had the green bean casserole
contracted the illness. Two people became ill, one of whom died, and did not
have the green bean casserole. The second person through the line, as stated
above, contracted the disease from the serving spoon. The other person was
lactose intolerant and became ill because of the pudding, which was made with
milk.
Students should also use the wanted posters to link the symptoms of the disease
to botulism. From this and other research, students should see that botulism can
come from improperly canned vegetables. The menu states that the green bean
casserole was made using canned green beans. Botulism is easily destroyed by
high heat. However, the menu also states that the casserole was only heated to
warm. This would not have provided enough heat to destroy the toxin.
In addition to identifying the cause of the disease, students were also to outline a
strategy to prevent future outbreaks of the disease. Since this outbreak was due to
food poisoning, students should attempt to educate the public about proper food
handling techniques. For this specific contaminant, information should include
inspection of canned foods for bulges (a result of gas buildup from growth of the
bacteria) and also stress the importance of sufficient heat to destroy the toxin.
Other general information should include cleanliness in food preparation areas,
washing of hands, and the use of clean utensils in food preparation. This
information could be presented in the form of a brochure or a skit that would be
broadcast on local television or radio stations.
Correct identification of the organism and food source along with a logical and
appropriate strategy for prevention of food poisoning should result in a maximum
score in evaluation of student work.

Poisoned Picnic Information Sheet Faculty Conversion

The picnic started at 6:00 p.m. Tuesday evening at Your City Park. The park is
located by the Your River and contains several gazebos and picnic areas. The
administration and faculty of Your School Middle School organized the picnic as a
relaxing event before their faculty meeting to be held after dinner. Many faculty and
staff brought members of their family.
Mrs. 1 and Ms. 2 arrived at 5:30 to set up. Mr. 3 was next to arrive to set up the
grill. He brought his grill from home and had to take a few minutes to clean it off
because it had not been used since last summer. Mr. 4 arrived next from the
supermarket where he had picked up the hamburgers. After the charcoal was lit
and aluminum foil was placed over the grills, Mr. 3 began to cook.
At 5:55, Mrs. 1 realized there was only one serving spoon. She left to get some
more, returning about 30 minutes later. The other teachers waited for a while, but
finally decided to start eating about 6:20.
When all of the food arrived there was a full menu that included baked beans,
chicken, ham, green bean casserole, tuna casserole, cherry pie, pudding, potato
salad, macaroni salad, corn, and hamburgers. Drinks included soda, water,
coffee, and tea.
Mr. 4 was first through the line. He tried:
green bean casserole
ham
a hamburger
Ms. 5 was next. She ate:
potato salad
ham
a hamburger
The third person through the line was Mr. 6 . He ate:
green bean casserole
potato salad
a hamburger
Mrs. 7 was next in line. She sampled:

potato salad
a hamburger
cherry pie

Mrs. 1 arrived at this time with more serving spoons. Mrs. 8 came at the same
time. She was a little late because she had to be sure that her chicken was
done.

Mrs. 9 went through the line next. She ate:

green bean casserole
chicken
a hamburger
pudding
Next was Mr. 10 , who ate:

baked beans
green bean casserole
macaroni salad
corn

The line became a little unorganized at this point and it is not clear who went
through next. Mrs. 1 and Ms. 2 were two of the last people through since they
helped to serve.
Mrs. 1 ate:
green bean casserole
potato salad
a hamburger
pudding
Others in attendance included Mr. 11 , Ms. 12 , Mr. 13 , Mrs. 14 , and Mrs. 15 . A lot
of the guests said they could not remember exactly what they ate, but Mr. 11 , Mr.
13, Mrs. 14 , and Mrs. 8 all had hamburgers, baked beans, and macaroni salad.
Ms. 12 and Mrs. 15 had ham, baked beans, corn, and some pudding for desert.
Mrs. 19 , Mrs. 20 , Dr. 21 , Mrs. 22 , and Mrs. 23 have not yet been interviewed.
Some other staff members arrived just in time for the faculty presentations, which
started at 7:45. These included Mrs. 16 , Mrs. 17 , and Mrs. 18 .
Some of the faculty and staff walked around while they ate but most sat in one of
the gazebos. The presentations were held in the main gazebo, which was a relief
for some of the faculty because it seemed to be one of the few places free of duck
droppings.
Even during the meeting, some of the kids chased ducks with their water guns.
These kids never seemed to run out of water because the guns held almost a
gallon each, but even if they did run out, they quickly refilled them from the river.
Just about everyone at the picnic except for those that came for the meeting
only were soaked. Since it was a hot day, the only time anyone seemed to mind
the soaking was when one of the kids missed their intended target and almost
put out the grill. After this incident, which happened about 6:10, the kids stayed
away from the main gazebo, where the food was located, and turned their
attention to the ducks and teachers walking around.

Your City officials were alarmed by the sicknesses and deaths that seem to be
associated with the event. They have promised a full investigation. Even the
waste-water treatment plant just a few hundred yards up river will have to submit a
report on their procedures for water treatment. This is the first time anything like this
has happened at the park and officials want to be sure that it does not happen
again.
Park managers said that most of the symptoms such as dehydration, stomach
cramps, nausea, and vomiting seem to indicate some type of food poisoning
however at this point they can not be certain.
You are now part of a team of epidemiologists that has been called in to get to the
bottom of this mystery. You will need to identify the cause of the disease and
prevent any further outbreaks. Time is of the essence. The first thing you will want
to do is meet with your team members and outline the information you have been
given and then decide what additional information you need. Your City authorities
have promised complete cooperation in this matter. Good luck!

Poisoned Picnic Faculty Information Cards

Faculty Conversion Pathology Report Faculty Conversion
Mrs. 19
Brought plates and cups to the picnic. Had chicken,
potato salad, pudding, green bean casserole. Became
sick Tuesday evening. Symptoms included nausea,
vomiting, and dizziness.

Mrs. 20
Recovering. Became ill Tuesday night and was
rushed to the hospital by her husband. Her son
enjoyed his water gun, dowsing teachers with river
water. She loved the burgers made by Mr. 3 . She
also tried some green bean casserole, chicken, and
pudding. Her son did not become ill.
Dr. 21
Recovering. Had a great time except for when she
stepped in duck droppings, which seemed to be
everywhere. She didnt even mind being soaked.
She tried a little bit of everything to eat.

Mrs. 22
Arrived late, just in time to grab a burger and some
green bean casserole. Most of the utensils and food
were already put away. She became ill Wednesday
morning and had to leave work around 8:30. She
suffered from nausea, dizziness, and was so
disoriented that she could not drive home.

Ms. 2
Helped to set up for the picnic. She had a
hamburger, baked beans, pudding, and corn. She and
several other teachers spent their time sitting in one
of the gazebos talking and watching the children dash
about after the ducks. Ms. 2 is lactose intolerant.
She became ill just a couple of hours after the picnic
suffering from severe stomach pains. She went to
bed and recovered over night.

Mr. 10
Organized a game of volleyball set up by the gazebo.
The players were a favorite target for the water
guns!!! The only foul was when Mrs. Cain stepped
on a duck going after the ball. Mr. 10 became ill
Tuesday evening. He was treated and released from
the hospital Wednesday morning.
Mrs. 23
Sampled a little bit of everything. She became ill
Tuesday night and finally went to the hospital
Wednesday morning. She complained of stomach
cramps and nausea. Doctors quickly began an IV to
help replenish lost fluids. She briefly went into a
coma then slowly recovered.
Mr. 3
Mr. 3 took control of the grill. Mr. 4 soon
showed up with the hamburger meat and started
making the burgers. Mr. 3 had some potato salad,
green bean casserole, a hamburger, and pudding for
desert. Mr. 3 became ill, suffering from
numbness, disorientation, nausea, and vomiting. He
was treated and released after several days in the
hospital.
Mrs. 1
She arrived early with her son and helped to set up
for the picnic. After many of the staff arrived, she
realized that there was only one serving spoon so she
went home to get some more. She returned about 30
minutes later with spoons, (after several faculty had
gone through the line) to find her son chasing ducks
with the water guns. Both Mrs. 1 and her son
became ill.
Mrs. 7
Complained of stomach cramps early Tuesday night.
Her condition continued to worsen until she finally
had to be taken to the hospital. She was given
massive doses of antibiotics. Her condition became
worse as her symptoms began to include vomiting
and disorientation. She soon found that she could not
remember much about the picnic. After some time
her condition improved.

Pathology Report
Faculty Conversion
Victim: Mrs. 9
Admitted suffering from abdominal pain and vomiting. Began diagnostic tests
but patient's condition deteriorated. Death due to respiratory and heart failure.
Time of death: 3:30 a.m., 9/21/05.
Victim: Mr. 6
Paramedic response to home. Pronounced dead on arrival. Attempts to revive
failed. Time of death: 11:30 p.m., 9/20/05
Victim: Mr. 4
Admitted suffering from abdominal pain, headache, and paralysis of extremities.
Lapsed into shock. Pulmonary failure followed. Time of death: 2:30 a.m., 9/21/05.
Victim: Ms. 5
Admitted suffering paralysis. Unable to communicate to hospital staff. Died of heart
and respiratory failure. Time of death: 1:20 a.m., 9/21/05.

Poisoned Picnic Information Card 1 Faculty Conversion

We have since learned that luckily there was only one burger on the grill when it
was soaked. Mr. 3 decided to throw it away because he had to lift up the grill and
add more charcoal. Many times he would walk away from the grill to talk to
someone and return to some very well done burgers. No one seemed to mind,
that's the way they wanted them.

Poisoned Picnic Information Card 2 Faculty Conversion

We have also learned that the wastewater treatment plant performed several tests
on the water coming from their plant. The effluent (water being pumped out) was
virtually void of any bacteria. The plant was doing a good job. They also did tests
on the water around the park and found no notable bacterial contamination.